Erwtensoep (Pea Soup)

Ingredients for Erwtensoep (Pea Soup)

Instructions for Erwtensoep (Pea Soup)

To prepare the Erwtensoep (Pea Soup) recipe, please follow these instructions:

Flækærterne rinse in a colander under running water, and getting them in a pan with about 4 l. water (fækærterne don't have to stand in soft). Com grisetå and pork as well as some salt in, and let the Court simmer under low heat for 3 hours. Add the sliced leeks, finely chopped selleritop celery and cut into strips. Allow the mixture to boil for a few minutes and stir vigorously in the soup. Flækærterne will become pure. Since they can burn on, one has to turn down the heat, or put an asbestos sheet under the pan. Came the smoked sausage in, and let simmer for approximately ½ hour Court. The potatoes and add to the soup, so tear it thickens further. Take the sausage up together with grisetåen and battle it out. Cut the sausage into slices, and put them back in the soup. Just before serving, add fresh chopped parsley. Take slice into slices and serve it on pumpernickel, and if you like it with mustard, to eat this soup to be consumed very warm.

Tips:
This is only a version of the traditional Dutch pea soup. There are many variations you can use pig knee cap (if you can get it) instead of grissetå. In the old days pig's ear is often used. You can also get pork ribs on the soup.